Bistro Sous Chef
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POST DATE 9/7/2016
END DATE 10/18/2016
Omni Hotels & Resorts
JOB DESCRIPTIONJOB DESCRIPTION:
To supervise the kitchen and ensure that all menu items are prepared to our specifications.
Responsible for Culinary operation of assigned areas.
Assist Executive Chef in all areas of Culinary operations.
Responsible for all scheduling, purchasing, quality control and discipline in all areas of kitchen operation.
Daily follow-up on all product freshness, rotation and development.
Communicate all safety and sanitation policies through daily dialogue with all hourly staff.
Develop and challenge existing processes of standardization with focus on expense control and quality.
* Minimum of 2 years in a hotel supervisory position within the Culinary Department; Culinary degree or Apprenticeship certification
* Must have a valid San Diego County Food Handlers Card
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristics protected by law. The following link provides more information regarding the Federal laws prohibiting discrimination in employment: